Grilled Sirloin Steaks With Pepper And Caper Salsa

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2 red bell peppers

2 yellow bell peppers

1 tablespoon water

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1/4 cup capers, rinsed and drained

3 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

4 (8-ounce) boneless sirloin steaks, about 1-inch thick

2 teaspoons smoked salt or kosher salt

2 teaspoons herbs de Provence

Olive oil, for drizzling

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